Mini Avocado Square Toasties with Poached Egg

Cut the bread into small squares, then drizzle the olive oil over both sides of the squares. Heat a large pan over medium-high heat, then toast the bread squares until golden brown on both sides. Remove from the pan. Bring a small pot of water to a gentle boil. Add the white vinegar and salt. Crack the egg into a small ramekin or dish. Use a spoon to swirl the water in one direction to create a vortex, then carefully drop the egg into the center. Cook for 4 minutes, then carefully remove with a slotted spoon and place onto a paper towel-lined plate to drain. Heat a small pan over high heat. Add the pine nuts and toast, shaking the pan or stirring frequently, for about 3 minutes, until the pine nuts are golden brown. Cut the avocado in half lengthwise and remove the pit. Carefully peel the skin off the back of the halves, then thinly slice the flesh crosswise. Gently press down on the avocado slices to fan out and flatten. Place the toasted bread squares on top of the avocado slices, then trim the avocado around the squares, creating a section of avocado that fits perfectly on the toast when flipped over. Top the avocado with lemon juice, salt, black pepper, honey, red pepper flakes, the toasted pine nuts, and pomegranate arils. Carefully place the poached egg on top of one of the avocado toast squares. Enjoy!